Bourbon Marshmallow S’mores. (…With Bacon)
Ugh. Sorry?
But not. We all know I am anything but sorry here.
Beer marshmallows are one of my favorite things ever. And I figured there were a few ways they could get better, and subbing bourbon was definitely one of them. So I did that.
And that was on a Friday. And I let them sit overnight. And in the morning, I remembered that I had these bourbon marshmallows, and all I could think about was how I wanted one for breakfast, because if it was up to me, I’d eat sweets and dessert for breakfast, lunch and dinner. Obviously… if it was up to me… I wouldn’t be able to fit through the door.
So.
Instead of just eating a bourbon marshmallow for breakfast like a normal (???) person, I stuffed that bourbon marshmallow in a s’more once it was toasted. And since this was for BREAKFAST, I added a slice of bacon.
I only fried a few slices of bacon, and before I was able to assemble my s’more, someone (not me) came and ate all of my bacon! This was annoying. You’re killing me smalls.
I fried more.
Oh but first I made a regular bourbon s’more. To test the waters. See above.
Then came the bacon. And seriously, you know how much I freaking adore all things s’mores, and you know how much I love bourbon, and well, I’m not even mentioning my stance on bacon. It’s getting quite obnoxious and annoying so I’m just going to eat a slice and shut up. And these… I’m just not sure that there could be a better flavor combination for my very unsophisticated palate. I’m not sure if there is anything better in the world, aside from these s’mores right here.
Except for unexpected 98 Degrees songs on the radio, trashy magazines to save the day mid-workout after your iPod dies, flowy tops at food events, Sex and the City marathons, discovering ten cookies in the back of the freezer and getting lost in a fabulous book. Of course.
And let’s face it: how often do you want a s’more with a side of bacon? The answer is always. Good. We can still be friends.[/donotprint]
Bourbon Marshmallows
[adapted from these beer marshmallows which were adapted from smitten kitchen]
makes one 9×13 pan
3 1/2 envelopes unflavored gelatin (I used Knox)
1/2 cup cold bourbon
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla extract
Oil a 9 x 13 baking pan (I actually just used a good bit of Pam) and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold water and 3 1/2 packs of gelatin. I gently mixed with a spoon once, then let sit while you make the sugar mixture.
In a medium pot combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubbly up so keep yours eye on it so it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F (measure with a candy thermometer). The mixture will appear to be a lightish brown color – don’t worry, the marshmallows will still be white.
Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for for 6-8 minutes. It should grow in size and be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. I used a hand mixer to do this. If you don’t have a hand mixer, I assume you have to remove the whisk attachment, clean it (it will be a sticky mess), add a new bowl to the mixer, beat egg whites. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.
Pour marshmallow mix into the 9 x 13 pan. It will impossibly sticky so be careful, and you will not be able to get it all out of the bowl. Get as much as you can, then spray a spatula with non-stick spray and smooth. Dust powdered sugar on top and let sit to firm up for 3-5 hours. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you like.
For the s’mores, you obviously need some graham crackers, chocolate bars and crispy bacon. I don’t think I need to give you a recipe for that and insult your intelligence.
Now at least you know what you’re doing this weekend! Right right?
223 Comments on “Bourbon Marshmallow S’mores. (…With Bacon)”
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I just made this today with black cherry biurbon. And it tastes epic! I made it all with a hand mixer, but I have two mixers so it was easy to work on the egg whites at the same time. Word of warning for anyone who uses a hand mixer: you will need two people to do this recipe. I tried to do it by myself & failed.
YUM!
This video shows how these (well, similar Bourbon Marshmallows) are made:
https://vimeo.com/55753541
Whoa. Just whoa. That is crazy.
I’ve been reading your blog for the past hour (shameful, I know) and finally decided to comment. That should give you some idea of how amazing these smores look. You just had to add bacon, didn’t you?
P.S. I think I’m gonna start talking like you for the next 5 days or so. Hopefully you take that as a compliment
I’m making these tomorrow–how did you toast the marshmellows? I have been using the microwave for cheat-s’mores for a while, but I do own a kitchen torch. Or did you use the oven somehow?
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Just rediscovered how epic these are. Seriously, Jessica, your recipes are the BEST. I always refer to your site.
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This is the first post I’ve ever read on your blog and I gotta tell ya, we could be friends. Like great friends. Sorry if that sounds creepy stalker. But really, I live for s’mores. It says so in my blog…and on my Instagram feed…and my Pinterest board dedicated to s’mores. And bacon must always be in the house. Always.
-first time listener/reader, first time caller/commenter
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This was my first time attempting to make marshmallows. We are having these as dessert for our ‘Baconalia’ celebration today. I just finished making the marshmallows and tasted them (licked them off the spoon, out of the bowl, off the whisk attachments) and OMG! (I should also mention that in all of the days of surfing recipes, blogs and pinterest, this is the very first time I have ever been so taken with something as to leave a comment.) Thank you!
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This looks so gooey and delicious! Love it with the bourbon marshmallows – what a great idea! We would love to have you on http://baconsmores.com to guest blog! Please give us a shout if you’d like! Cheers!
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These look amazing. I’ve been trying to master Bourbon Marshmallows for awhile, but have ended up with a flat product, so I am anxious to try your. Are they shelf stable with the egg white?
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Question:
I’m dying to try this out. How necessary is the sprinkled powdered sugar? For some reason stores don’t want to carry it, but I need these s’mores right now.
Thank you!
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